Fish oil linked to lower breast cancer risk

By

SeafoodSource staff

Published on
June 27, 2013

The consumption of polyunsaturated fatty acids found primarily in fish is linked to a 14 percent decline in breast-cancer risk, according to a new study.

People would need to eat one to two portions of oily fish such as salmon, tuna or sardines each week to reduce their breast-cancer risk, according to the findings, the British Medical Journal said in a statement yesterday.

The study’s results confirm the World Health Organization’s recommendation to eat fish once or twice a week, Veronique Chajes, an epidemiologist at the WHO’s International Agency for Research on Cancer in Lyon, France, said in a phone interview. She didn’t give a recommendation to take fish oil supplements.

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